I’ve long searched for the perfect recipe to recreate the first fish tacos I ever had as a kid, and I’ve finally found it. The sauce is creamy, the fish are fried in a light batter, and the slaw is slightly tangy.
baja fish tacos
1 cup dark beer
1 cup flour
1 t salt, plus more to taste
1 lb boned, skinned tilapia fillet
10 corn tortillas, warmed
2 cups shredded red cabbage
3 T lime juice
1/4 t hot chile flakes
1 1/2 T canned chipotle chiles, seeded and minced
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1/4 cup chopped onion
1. in a large bowl, mix cabbage, lime juice, 2 tablespoons vegetable oil, hot chile flakes and salt to taste. set cabbage slaw aside.
2. in a bowl, mix the chiles with the mayonnaise, sweet pickle relish and onion until until well blended. set chipotle tartar sauce aside.
3. in a bowl, whisk beer, flour, and salt until well blended.
2. rinse fish and pat dry; cut into 1-inch-wide strips.
3. pour 1 inch of oil into a large nonstick frying pan over medium-high heat. dip each piece of fish into beer batter; lift out and let drain briefly. slide fish into oil, a few pieces at a time, and cook until golden, turning if necessary to brown on all sides, 2 to 4 minutes per batch. with a slotted spoon, transfer to a paper towel-lined plate.
4. to assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful each of cabbage slaw and chipotle tartar sauce.